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no bake keto coconut cookies
Ingredients
Steps
  1. Keto Coconut Cookies
  2. These keto coconut cookies are soft, chewy, and full of sweet coconut flavor, you won't believe they are low carb! 4 ingredients and no baking required!
  3. Course Dessert
  4. Cuisine American
  5. Prep Time 2 minutes
  6. Cook Time 10 minutes
  7. Total Time 12 minutes
  8. Servings 20 cookies
  9. Calories 124kcal
  10. Author Arman
  11. Ingredients
  12. 2 1/2 cups shredded unsweetened coconut I used finely shredded
  13. 1/2 cup almond flour
  14. 1/3 cup coconut oil
  15. 1/2 cup keto maple syrup
  16. Instructions
  17. Line a large plate or baking tray with parchment paper and set aside.
  18. In a large mixing bowl or high-speed blender, add all your ingredients and mix well, until a moist dough remains.
  19. Using your hands or a cookie scoop, form small balls of dough and place on the lined plate or tray. Press each ball into a cookie shape. Freeze for 15 minutes, until firm.
  20. Notes
  21. TO STORE: Coconut cookies must always be stored in the refrigerator, covered. They will keep well for up to 2 weeks.
  22. TO FREEZE: Place leftover cookies in a ziplock bag and keep them stored away in the freezer. They will freeze well for up to 6 months.
  23. Nutrition
  24. Serving: 1cookie | Calories: 124kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Sodium: 4mg | Potassium: 63mg | Fiber: 2g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg | NET CARBS: 1g
Notes
  • Easy Keto Maple Syrup 
  • This keto maple syrup is a low carb and sugar free take on a classic pancake syrup! Simple ingredients and better than store bought! 
  • Course Dessert 
  • Cuisine American 
  • Prep Time 1 minute 
  • Cook Time 10 minutes 
  • Total Time 11 minutes 
  • Servings 32 tablespoon servings 
  • Calories 1kcal 
  • Author Arman 
  • Ingredients 
  • 2 cups water divided 
  • 1 tsp xanthan gum 
  • 2/3 cup granulated sweetener of choice * See notes 
  • 1/4 tsp salt 
  • 1 tbsp maple extract 
  • 1 tsp butter extract or vanilla extract 
  • Instructions 
  • In a small mixing bowl, whisk together 1/4 cup of the water along with the xanthan gum. Let it sit for several minutes, for it to thicken. 
  • In a small saucepan, add the rest of the water, salt, and granulated sweetener. On low heat, bring it to a simmer. Once simmering, remove from the heat. 
  • Add the xanthan gum mixed water and whisk into the warm liquid. Add the flavor extracts until combined. Let the syrup cool completely and it will continue to thicken. 
  • Notes 
  • * Monk fruit sweetener, erythritol, or keto brown sugar can be used. I used the keto brown sugar, hence the gorgeous amber color. 
  • TO STORE: Keto syrup can be stored at room temperature, in a sealed bottle or container, for up to 4 weeks. Be sure to keep it away from any direct light. You can also store it in the refrigerator, for up to 6 months. 
  • TO FREEZE: Store syrup in a freezer friendly container and store in the freezer for up to 6 months. The syrup must be thawed completely, then mixed again, before enjoying it. 
  • Nutrition